Roast Curried Vegetable Casserole with Beetroot and Potato Mash
Autumn is possibly my favourite season. I say possibly because I don’t want to discredit the little delights which come with the others, but I know that Autumn will always have a hold over my heart. The crisp leaves, mustard and burgundy palates, halloween, pumpkins, hot drinks, cinnamon toppings, impromptu sunny evenings and warm cooked meals. One of my absolute favourite things to eat during this time is root vegetables. I adore the various flavours and there is something tremendously comforting about them. I decided to create a recipe which used pumpkin so I could submerge myself in the Autumn atmosphere. Over the weekend, I gathered together all the fresh root vegetables I had, picked up my ingredients from Evergreen and created an Autumnal delight: Vegan Roast Curried Vegetable Casserole with Beetroot and Potato Mash.
- 1 ½ Medium Pumpkin
- 1 Sweet Potato
- 2 Parsnips
- 2 Carrots
- 1 Onion
- 1 Beetroot
- 6 Medium Potatoes
- 1 Tin Of Suma Organic Mixed Beans
- 1 Tin Of Thai Gold Organic Coconut Milk
- Vegan Alternative Butter
- Almond Milk
- Marigold Vegetarian Gravy Mix
- 1 Marigold Vegan Stock Cube
- Evergreen Omega 3 Four Seeds Mix
- 2 tsps Evergreen Curry Powder
- 1 tspn Cumin
- 1 tspn Turmeric
- 1 tspn Mustard Seeds
- Brown Sugar
- Black Pepper
- Sea Salt
- Preheat your baking tray to 200° fan 180°. Chop the pumpkin in half and scoop out the seeds. You can save the seeds for later as they can be roasted for a delicious snack. Cut the pumpkin into chunky slices and slice the sweet potato into rounds. Lay all on a preheated baking tray and cover with a couple of scoops of vegan butter. Roast for 20 minutes.
- Slice the parsnips and carrot and add to a pot of boiling water. Wash and add the beetroot whole. Leave to boil while the sweet potato and pumpkin roasts.
- Toast cumin and mustard seeds with turmeric and then grind into a rough powder. Slice the onion in half and then cut it into rough pieces. Add this to a small pan and fry gently for a couple of minutes. Then add the thinly sliced garlic clove. Cover all in 1 tbl spoon of brown sugar and leave on a low heat for 10 minutes.
- Take the casserole dish and add one small tin of organic coconut milk. Pour the caramelized onions into the dish and add 2 tsp of curry powder. Add in ½ a tin of mixed beans. Place in the oven for 15 minutes.
- Remove and slice the beetroot and leave it to cool in a side dish. Take 2 cups of the water and keep it in a mug at the side. This is a good thing to practice as it prevents waste. Add six washed and peeled potatoes to the pot of boiling water and boil on a medium heat for 20 minutes.
- Take the roast vegetables from the pan, leaving a small section on the baking tray. Put the bulk of the roast vegetables into the casserole dish with the curry sauce and place it back in the oven for 25 minutes. Cover the remaining vegetables in the seed mix and toast in the baking tray for the rest of cooking time.
- Mash the potatoes and the beetroot together and add a half a cup of almond milk to create a creamy consistency. Stir until smooth.
- Add the gravy mix to the cups of water saved from the boiled vegetables and add one vegetable stock cube. Leave over medium heat to cook and stir well.
- Remove the casserole from the oven, top with fresh coriander and toasted seeds and serve with mash and gravy.
In our home Evergreen is one of our favourite places to browse and we try to shop here for many of our main ingredients and cupboard or fridge staples. I am delighted to share my recipe with you in light of World Vegan Day and I hope it will find a place on your table during these colder months.